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Easy, Cheesy, Keto Stuffed Mushrooms With Bacon

low carb stuffed mushrooms

4.7 from 3 reviews

This recipe for low-carb stuffed mushrooms is a quick and easy crowd-pleasing appetizer or side dish that will have your guests running back for more.

Scale

Ingredients

  • 4 thick slices bacon
  • 3 ounces spinach (frozen, thawed, and drained)
  • 1 garlic clove (finely chopped)
  • 4 ounces cream cheese
  • 1 large whole egg
  • 2 tablespoons coconut flour
  • 1 cup mozzarella cheese
  • 3/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 16 ounces baby bella mushrooms (stems removed, washed, and dried well)

Instructions

  1. Preheat oven to 350°F.
  2. Light a large skillet on the stovetop over medium heat. Add bacon to the skillet, and cook until browned and crispy. Remove the bacon from the pan and crumble into small pieces. Set the bacon aside, and reserve the bacon fat.
  3. In a large bowl, combine your bacon fat, spinach, garlic, cream cheese, egg, coconut flour, mozzarella, salt, and pepper. Add 3/4 of the crumbled bacon, saving the rest for the topping.
  4. Fill each mushroom cap with the spinach and cheese mixture and place in a shallow baking dish. Sprinkle the remaining crumbled bacon on top.
  5. Bake 18-20 minutes until golden brown and bubbly. Serve warm.

Nutrition

Keywords: low carb stuffed mushrooms

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